Ingredients:
- 700g boneless skinless chicken breast, cut into 1.25-inch cubes
- 125g full fat Greek yogurt
- 30ml extra virgin olive oil
- 15ml fresh lemon juice
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 2 large bell peppers (1 red, 1 green), cut into 1.5-inch squares
- 1 large red onion, cut into thick wedges
- 1 medium zucchini, sliced into 1/2-inch rounds
Instructions:
- Whisk the base. In a large glass bowl, combine 125g Greek yogurt, 30ml olive oil, 15ml lemon juice, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Note: Using a glass bowl prevents any metallic reaction with the lemon juice.
- Coat the chicken. Fold the 700g of chicken cubes into the mixture. until every crevice is covered in the thick marinade.
- Rest the protein. Let the chicken sit at room temperature for 20 minutes. Note: This takes the chill off the meat, ensuring it cooks evenly through to the center.
- Prep the produce. Slice 2 bell peppers, 1 red onion, and 1 medium zucchini into uniform pieces. until they match the size of the chicken cubes.
- Thread the skewers. Alternate chicken and veggies, leaving a 1/4 inch gap between each piece. until the skewer is full but not crowded.
- Fire up the heat. Preheat your grill pan to medium high. until a drop of water flicked onto it sizzles instantly.
- Sizzle and sear. Place skewers on the heat. until the bottom side has dark grill marks (about 3-4 minutes).
- Rotate for evenness. Turn the skewers a quarter turn every few minutes. until the chicken is opaque and the vegetables are softened.
- Check the temp. Use a meat thermometer to hit 165°F (74°C). until the thermometer registers the correct heat in the thickest piece.
- Rest and serve. Remove from heat and let them sit for 3 minutes. Note: This allows the juices to redistribute so they don't run out when you take your first bite.